Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties

(2020) Annalisse Bertsch et al.   Frontiers in Bioengineering and Biotechnology

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

(2020) Marta Acín Albiac et al.   Microbial Cell Factories

Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry

(2020) Sabina Lachowicz et al.   FOOD CHEMISTRY

The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity

(2019) Raffaele Colosimo et al.   FOOD CHEMISTRY

Prebiotics, FODMAPs and dietary fiber — conflicting concepts in development of functional food products?

(2018) Ya Lu Yan et al.   Current Opinion in Food Science

Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs

(2018) Vera Fraberger et al.   Nutrients

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

(2018) Leidiane A. A. Menezes et al.   Frontiers in Microbiology

Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations

(2017) Nore Struyf et al.   FOOD CHEMISTRY

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

(2017) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread

(2017) Nore Struyf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

(2016) Jochen U. Ziegler et al.   Journal of Functional Foods

Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat

(2015) Pierre Gélinas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Role of FODMAPs in Patients With Irritable Bowel Syndrome

(2015) Pasquale Mansueto et al.   NUTRITION IN CLINICAL PRACTICE

Diet in irritable bowel syndrome

(2015) Magdy El-Salhy et al.   Nutrition Journal

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

(2014) Luana Nionelli et al.   FOOD MICROBIOLOGY

Short-Chain Carbohydrates and Functional Gastrointestinal Disorders

(2013) Susan J Shepherd et al.   AMERICAN JOURNAL OF GASTROENTEROLOGY

Exopolysaccharides from Sourdough Lactic Acid Bacteria

(2013) Sandra Galle et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

A Diet Low in FODMAPs Reduces Symptoms of Irritable Bowel Syndrome

(2013) Emma P. Halmos et al.   GASTROENTEROLOGY

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

(2011) Iuliana BANU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Fructan content of commonly consumed wheat, rye and gluten-free breads

(2011) Kevin Whelan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals

(2011) J. R. Biesiekierski et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach

(2009) Peter R Gibson et al.   JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY